Double Chocolate Granita Recipes Recipe For Zucchini

DOUBLE CHOCOLATE GRANITA

Steps:

• In a medium saucepan, dissolve sugar in water and vanilla. Bring to a boil, let boil one minute, then remove from heat.
• Stir remaining ingredients into sugar water until it is well mixed and chocolate is completely melted.
• Pour into a 9" x 9" baking pan.
• Cover loosely and freeze for two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
• Repeat every 30 to 40 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky).
• Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
• QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.